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The vine Semidano, white grape, has uncertain origin: perhaps it arrived in Sardinia in ancient times, with debarkations of Phoenician or Roman traders in Karalis and Nora.
As Nuragus, the Semidano variety also spread in the current Campidano di Cagliari, where it has been known since 1780 and in the past was used to soften wines made with Nuragus grape.
The great nineteenth century phylloxera epidemic advent considerably reduced the area planted with Semidano as it was among the most sensitive and most affected varieties by the insect.
After the advent, Semidano has experienced an era of almost total abandonment since the priority to grow was given to other grape varieties, far more productive, primarily including the Nuragus.
Currently Semidano is grown in a narrow area of the Campidano di Oristano. In 1996, with the establishment of the DOC Sardegna Semidano, the Ministry of Agriculture and Forestry and the respective sub Mogoro, particularly suited for this variety, recognized the uniqueness and importance of the wine.
The berry is white, medium, spheroid with thick or very thick, substantial, very waxy, almost amber yellowish skin. The bunch is medium, cylindrical-conical, tight or semi-tight with a medium, orbicular, five-lobed leaf.
The Semidano variety has medium vigor, medium ripening time and average productivity but not very steady.
The Semidano grape gives a pale yellow wine, of delicate and very fragrant scent, with floral and fruity notes and hints of peach and apricot. The taste is fresh for acidity and warm enough for alcohol content.
The Sgavetta vine is an authochthonal grape variety of Emilia-Romagna, whose earliest records of cultivation in the area between Modena and Reggio-Emilia date back to the 19th century. Over the years, the variety Sgavetta was much regressed in terms of cultivated area compared to others who have replaced it, especially those belonging to the family of Lambruschi.
The berry is black, medium, and spheroidal with very waxy, blue-black skin. Sgavetta has a medium pyramidal, elongated, often winged, very sparse cluster with a medium, pentagonal, five-lobed leaf.
The Sgavetta grape has good vigor and time of average maturity. Its production is good and regular.
Its wine is deep purple colored with an intense and vinous scent. The taste is light, fresh and slightly tannic.
The Spergola grape owes its name to the fact that the main clusters are always accompanied by a smaller cluster, it has been present in the region of Emilia-Romagna, in the zone of the Colli di Scandiano and Canossa since the 15th century. Although in recent years it has been almost forgotten, or in other cases confused with Sauvignon, it is now coming back.
The Spergola is a variety that seemed doomed to extinction, but some sensible winemaker have managed to save it using ungrafted vine dating back before the phylloxera, a pest of grapevines worldwide.
Spergola has small, white berries with waxy, greenish yellow coloured skin. The bunch is pyramidal, winged, medium dense.
The Spergola grape produces a wine with a straw yellow color and pale greenish highlights. The nose is characterised by floral and fruity notes of green apple. The palate is fresh, balanced and good persistence.
A Supertuscan is not a wine but a category of wines, and as the name implies, a wine, red wine, made in Tuscany.
If you have watched Andrea’s video you may recall Andrea describing the Italian appellation system as very restrictive and limiting for Italian winemakers, while not guaranteeing, ensuring, the quality of Italian wines from a consumer point of view.
DOC and DOCG wines are not, by definition, better than table or IGT wines.
Supertuscan is the the response of Tuscan winemakers to the limitation of the Italian appellation system, to the limitations of DOC and DOCG wines. Winemakers decided to cut ties with an outdated system and started creating wines according to their and their grapes characteristics and not according to rules written by someone with no knowledge about their vineyards. The first Supertuscan wines were in fact sold as table wine, the only category that allowed the winemaker to really create without any limitation, until 1992 when the IGT category was introduced and table wines disappeared from the labels to be replaced with IGT.
Supertuscans came about in the 70, but the actual name came after, to indicate great wines that did not meet the DOC/DOCG requirements. In the 70' and 80' there was great emphasis on the appellation, appellation was synonym with quality, Supertuscan was created to balance "table wine" written on the label, to tell wine drinkers that these wines were only table wine because did not fit any other category, not because of their poor quality.
Sassicaia was the wine that gave birth to the movement, and nowadays every Tuscan winery makes at least one Supertuscan so that the name itself has lost its original meaning and purpose. The success of the category has also been driven by the premium prices consumers were happy to pay for them compared to the other Tuscan wine, with only a few exceptions, such as the Brunello di Montalcino,.
A definition of Supertuscan doesn’t exist, Supertuscan were normally blends of Sangiovese and other grapes, from Cabernet Sauvignon to Merlot, to Petit Verdot but are now often single grape variety wines. For the purpose of this guide, a Supertuscan wine can be defined as a red wine made in Tuscany, aged, with a long lifespan, great complexity and structure. A great wine... when properly made
Susumaniello is a red grape variety believed to have originated from Dalmatia, that has thrived in Apulia, particularly in the Brindisi province, for centuries. Its name, derived from the Italian phrase "caricare il somaro" (meaning "to load the donkey"), reflects its historically high yield.
This grape is known for its unique growth pattern - while young vines produce abundant fruit, yield declines significantly as the vine matures. Fully mature vines produce only 1-1.2 kg of grapes per plant, but these low yields result in high sugar concentration and balanced acidity, making it ideal for premium wines. Historically, Susumaniello was used for sweet extract production, supplying wineries in northern Italy. However, as demand for these extracts diminished, the grape nearly vanished.
Recently, winemakers have revived Susumaniello due to its potential for high quality wines. It is now vinified as a single varietal or blended, often with Negroamaro and Malvasia Nera di Brindisi, to create well structured wines with excellent aging potential.
Susumaniello has a medium sized, spheroid shape, black berry with a waxy, medium-thick blue-tinged skin. The bunch is medium, elongated, pyramidal, compact, and composed and the leaf is pentagonal, five-lobed, and medium in size.
Susumaniello wines are deep ruby red with a high alcohol content. They exhibit intense fruit forward and vegetal aromas. On the palate, these wines are full bodied, with well structured tannins and refreshing acidity, making them ideal for aging.
With its growing recognition and limited production, Susumaniello is becoming a prized grape for wine enthusiasts seeking bold and distinctive Apulian wines.
The Syrah is a red grape with debated origins, but its renaissance and modern home is in France, precisely in the Rhone Valley. In Australia, Syrah, known as Shiraz has developed such a distinct personality that it is essentially regarded as a distinct grape variety.
The Syrah name seems to come from the city of Shiraz, in Persia, but DNA analysis also indicated affinity with the Teroldego and the Lagrein grapes from Trentino Alto Adige. In Italy Syrah is grown everywhere, from Aosta Valley to Sicily, but is more often cultivated in the central and southern Italy because it produces better results in warmer regions. Syrah is also now widely found in Tuscany where it is used in Supertuscany blends or bottled on its own. The Cortona area, south of Tuscany, has proved to produce outstanding and age worth Syrah wines.
The grape has proved successful around the world and Syrah wines are produced in many styles, both as part of a blend due to its deep color and high tannins or on its own. Syrah can produce very complex wines capable of aging and improving over many decades but can be quite floral when young, becoming spiced as it ages.
The Taurasi DOCG is another great Italian red wine very little known outside Italy. The Taurasi DOCG is a made from grapes grown in "Irpinia", an area where other two great DOCG wines are made, the whites Fiano di Avellino and Greco di Tufo, and is mainly made with Aglianico grape with up to 15% of other locally grown red grapes. Many producers use only Aglianico grapes.
The Taurasi “disciplinare”, the wine regulations that details the wine making process, says that a wine to be called Taurasi needs to be made with the at least 85% of Aglianico grapes grown in the DOCG area and aged for a minimum of 3 years before being released with a least one in wooden barrels, in the best vintages, years, the Taurasi can be labelled as Taurasi Riserva DOCG with the ageing required increasing to 4 years.
The Taurasi DOCG wine, often called the Barolo of the south for its complexity and structure and longevity, is one of the finest Italian wines, and suitable for long ageing.
The Tazzelenghe grape vine is an authochthonal grape of Friuli-Venezia Giulia, a native of the area around Buttrio and Cividale. The origin of its name comes from the local dialect and means “taglialingue”, a clear reference to the behavior of the wine in the mouth: characterized by high acidity accompanied by equally strong tannins, combined it gives the effect of “cutting the tongue”.
Recent studies on DNA have found its genetic similarity to the Nostrano Refosco. Tazzelenghe vine has high vigor and late ripening. It gives an abundant and regular production.
Its berry is black medium-large, spherical, slightly flattened with waxy, blue-black skin. The bunch is Medium, cylindrical, sometimes winged, medium compact with a medium, pentagonal, three-lobed leaf.
The Tazzelenghe grape gives a wine with intense ruby red color, characterized in the mouth by tannin, acidity and flavor. These characteristics make it particularly suitable for aging, which if continued for long years, makes the tannins more gentle and soften the wine.
The Timorasso grape is considered native of the Tortona area. It entered the region during the Middle Ages, and over the centuries has become the most widely grown grape variety of the area, until the advent of phylloxera and the Second World War.
Years of progressive abandonment of the countryside followed and reduction of the area under vine Timorasso to benefit of easier and more productive varieties. In recent years, a group of sensible winemakers has carried on the rediscovery of this vine and brought to light its oenological characteristics, which allow production of wines of great structure and freshness, as a betoken to an interesting tendency to aging and to aging in barrels, often yielding the results of all great quality.
Its berry is white, medium-large, spheroid with thick, solid, waxy skin of yellowish-green color. The bunch is medium or medium-large, pyramidal, often three-winged, medium compact or compact with a medium, pentagonal three-lobed or five-lobed leaf.
Timorasso vine has high vigor and vintage mid-early maturing. Productivity is discreet and constant.
The Timorasso grape gives a straw yellow colored wine with golden highlights. The scent is intense and complex, floral and fruity with notes of acacia and hawthorn, peach, honey and tropical fruits. The taste is full-bodied, dry, fresh because of its acidity, with good alcohol content, fine and harmonious.
Tintilia is an indigenous grape variety found exclusively in Molise, southern Italy, the second smallest Italian region. Little known outside the region, Tintilia derives its name from its intense deep violet to black color. For years, it was mistakenly thought to be a variant of Bovale, a grape found in Sardinia. However, genetic studies disproved this theory, and in 2002, Tintilia was officially recognized in the National Register of Grapevine Varieties as a unique and exclusive variety of Molise.
Due to its low-yield production, Tintilia was historically abandoned in favor of Montepulciano. However, it has recently been rediscovered for its exceptional quality, capable of producing wines with rich color, fragrant aromas, well structured body, balanced acidity, and refined tannins. This versatility allows winemakers to craft both fresh, easy drinking wines and aged, complex wines.
Tintilia berry is small, elliptical, black with medium-thick, waxy blue-black skin; the cluster is medium to long, loosely packed; the leaf is medium, pentagonal or orbicular and it is a late ripening, drought-resistant, low yielding grape.
Tintilia wines are deep red, nearly purple, with a unique aroma profile featuring grassy and fruity notes such as artichoke, asparagus, and plum. On the palate, they offer fresh acidity, elegant tannins, and a well balanced alcohol content, making them ideal for aging.
As interest in native Italian grape varieties grows, Tintilia is gaining recognition as a premium wine choice for those seeking authentic, terroir driven wines.
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